Chicken Francese
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
368 kcal
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Course
Main Course
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Cuisine
American
Chicken Francese
Description
Chicken Francese begins with boneless, skinless chicken breasts halved horizontally to create thin steaks. These are seasoned, floured, and dipped into an egg mixture before frying in olive oil until the exterior turns a crisp golden brown. The pan then receives thin lemon slices cooked briefly to absorb the fond left from the chicken, which enriches their flavor. After removing the lemons, butter and flour form a roux in the pan, to which chicken stock and dry white wine are gradually added, thickening into a delicate sauce with a balanced tang from the lemon and wine. The cooked lemon slices are returned to the sauce to keep their softened texture and release aroma.
The finished chicken is served topped with the lemon-wine sauce and optionally garnished with parsley. It pairs well with sauce-absorbing sides like bread, mashed potatoes, or rice, and sautéed greens or asparagus. The pan-seared lemons contribute a mild, mellow citrus punch that complements the tender chicken without overpowering it.
The recipe includes tips such as preserving the drippings and fond for flavor, carefully stirring to avoid lumps in the sauce, and considerations for substituting cooking wine with non-alcoholic options or additional lemon juice. Leftover chicken holds for three days though the crust may soften.
Ingredients
Chicken & coating:
- 2 chicken breast skinless boneless (250-300g / 8-10oz each, large
- 1/4 cup flour , plain / all-purpose
- 1 tsp kosher salt or cooking salt
- 1 tsp black pepper
- 2 egg large
- 1 tbsp milk (any fat %)
Cooking & sauce:
- 3 tbsp extra virgin olive oil
- 1 lemon , thinly sliced 0.3cm / 1/8"
- 50g / 3 tbsp butter unsalted
- 2 tbsp flour , plain / all-purpose
- 2 cups chicken stock low sodium, or broth
- 1/3 cup dry white wine Note 1, Chardonnay or other dry white wine
- 1/2 tsp kosher salt no pepper!, or cooking salt
- 1 tbsp parsley for garnish (optional, finely chopped
Instructions
- Cut each breast in half horizontally to form 4 thin steaks in total.
- Whisk eggs and milk in a small bowl. Set aside.
- Flour coating - Mix flour, salt and pepper on a plate (I use my fingertips). Coat the chicken in the flour, shaking off excess, then set aside on a plate.
- Heat the oil in a large nonstick pan over medium-high heat.
- Cook chicken - Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for 3 minutes until golden. Flip, lower heat to medium, then cook for 4 minutes until the chicken is golden (internal temp 68°C/155°F). Remove onto a plate.
- Lemon - Add the lemon slices to the pan. Cook for a minute or until the lemons go soft / brown, then turn and cook the other side for 30 seconds. Remove onto a plate. (Note 2)
- Wipe the pan clean using paper towels.
- White wine sauce - Still on medium heat, melt the butter in the pan. Add flour and stir for 1 minute using a wooden spoon. While stirring, slowly pour in half the stock. Once the flour is dissolved into the liquid, stir in remaining stock, then the wine and salt. (See Note 3 for lumps tip)
- Thicken sauce - Turn the heat up slightly then simmer for 3 - 4 minutes or until the sauce thickens into a syrupy consistency.
- Sauce it! Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley then serve the chicken with the sauce (use it ALL!).
Notes
- Use leftover egg mixture to make a thin crepe-omelette, cooking thoroughly to ensure safety given raw egg contact.
- Choose a reasonably priced dry white wine such as Chardonnay for cooking; alternatively use non-alcoholic white wine or omit the wine and add extra lemon juice for sauce.
- Pan-frying lemon slices infuses them with pan flavors called fond, enhancing the sauce when they are added back.
- To prevent lumps when making the sauce, stir continuously while gradually adding stock; if lumps form, whisk gently or strain the sauce.
- Serve with bread, mashed potatoes, or rice to soak up the sauce, and consider pan-seared asparagus as a vegetable side.
- Leftovers last up to three days in the refrigerator though the crust may lose crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368cal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 148mg | 49% |
| Sodium | 783mg | 33% |
| Potassium | 656mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 17mg | 19% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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